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–+ servings

Sourdough Discard English Muffin Recipe

This sourdough discard English muffin recipe is simple, fluffy, and delicious—perfect for breakfast or brunch. A quick, from-scratch recipe to use up extra starter.

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Serving Size 12 English Muffins

Ingredients

  • 1¼ cups whole milk
  • ½ cup sourdough discard
  • 2 tsp sugar
  • 2 tsp salt
  • 3 cups all purpose flour
  • yellow cornmeal for sprinkling

Instructions

  • In the bowl of a stand mixer, combine milk, discard, sugar, and salt. 
  • Add flour and knead for 2-3 minutes with the dough hook attachment or on the counter for 5 minutes. 
  • Don't have a stand mixer? No problem. Just knead the dough by hand for about 5 minutes. 
  • Cover the bowl, and let it sit over night or for 6-10 hours. No need to refrigerate. 
  • Turn the dough out onto a lightly floured surface and roll it out until it’s about 1/2 to 1 inch thick. Using a biscuit cutter to the lid to a wide mouth jar, cut as many English muffins as possible.  
  • Preheat your non-stick skillet over LOW heat and add a little oil or butter to the pan. Dip english muffins in cornmeal and place 4-5 muffins into the skillet spaced about  2" apart, cover and cook each side for 4 minutes. 
  • Cool before slicing!